VANILLA MERINGUE COOKIE:

4 egg whites
1/2 tsp. salt
1 cup sugar
1 tbsp. vanilla
1/4 cup marshmallows

Beat egg whites stiff. Add salt and sugar gradually. Beat well after each addition. Then add vanilla and marshmallows. Lay parchment paper on cookie sheet, do not grease. Drop by a teaspoonful onto the paper. Bake at 325°F for 20 to 30 minutes.

HOT CHOCOLATE MERINGUE COOKIE:

4 egg whites
1/2 tsp. salt
1 cup sugar
1 tsp. vanilla
1/3 cup hot chocolate
1/4 cup semi-sweet chocolate chips

Beat egg whites stiff. Add salt and sugar gradually. Beat well after each addition. Then add vanilla, hot chocolate and chocolate chips. Lay parchment paper on cookie sheet, do not grease. Drop by a teaspoonful onto the paper. Bake at 325°F for 20 to 30 minutes.

VANILLA BUTTERCREAM ICING:

1/2 cup (1 stick) butter, softened
2 1/2 cups sifted confectioners' sugar
1/4 cup whipping cream
2 tsp. vanilla

In large bowl, beat butter until light and fluffy. Alternately beat in confectioners' sugar and cream, making 2 additions of sugar. Beat in vanilla.

Make-ahead Variation: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.

PUTTING TOGETHER:

After meringue cookies have been cooled and the icing is finished, put a dollop of icing between the “Hot Chocolate” cookie and the “Vanilla” cookie. Share with friends and family! YUMM!!

Submitted by: Natasha